Chocolate Bread Pudding with Caramel Cream Sauce

My first introduction to 

Chocolate Bread Pudding

was in a restaurant in

New Orleans where 

the Chocolate Bread Pudding

came out warm and two waiters

attended it with two forks to open

it up and the other waiter had

a small pitcher of chocolate sauce

and a small pitcher of caramel sauce

and he poured the sauces into the

center of the warm pudding.

Flavor and presentation!

I was wowed and won over.   

Chocolate Bread Pudding

12 C. European style bread cut into 1 inch chunks

1 qt. cream or 2 C. cream and 2 C. half and half

2 C. brown sugar

1 C. white sugar

1 egg

1 T. vanilla

1/2 tsp. cinnamon

1 1/2 C. semi-sweet chocolate chips

3/8 C. orange juice

1/4 C. brown sugar

1/2 C. semi-sweet chocolate chips

In a larger bowl place the bread cubes.  Set aside.

In another bowl mix the cream, sugars, egg,

vanilla and cinnamon.

In a microwave safe bowl place the 

chocolate chips and orange juice.  Microwave

the chocolate in 30 second intervals, stirring

between each one until the chocolate is melted.

Stir until smooth.  

Whisk the chocolate mixture into the sugar mixture,

then pour over the bread cubes.  Let the

bread soak for about 30 minutes, then place

in a 9x13 inch cake pan that has been

sprayed with Pam.

Sprinkle the 1/4 C. brown sugar and the

chocolate chips on the top.

Bake at 375 for 40-50 minutes

or until bubbling around the edge

and set.  

Let cool.  You may serve it warm or

at room temperature.

Top with Caramel Cream Sauce

and Cinnamon Chocolate Sauce.

Caramel Cream Sauce

In a medium saucepan melt 2/3 C. butter

and then stir in 2 1/2 T. flour.  Cook until

bubbly and slightly browned and nutty

smelling.  Stir in 2 C. cream, 1 C. brown sugar

 and 1/4 tsp. salt, whisking until smooth

and cook over medium heat until thickened.

Remove from heat and stir in 1 tsp. vanilla.

Cinnamon Chocolate Sauce

Place 1 C. semi sweet chocolate chips in

a microwave safe bowl along with 1 C. sugar, 

1 C. cream and 1/4 tsp cinnamon.  Microwave

at 30 second intervals, stirring between each 

interval until smooth and the chocolate is all

melted.  

Garnish with whipped cream.

Click here for a printable recipe.

Talk about the perfect comfort food!

This hits all of my buttons.

Thanks for stopping by and visiting

Purple Chocolat Home.

I will be posting this with

The Scoop

Foodie Friday

Hot Snickerdoodle Sundae with Cinnamon Brown Sugar Ice Cream

If you love Snickerdoodles and cinnamon 

you will love this combination with

warm soft Snickerdoodles and

homemade Cinnamon Brown Sugar Ice Cream 

topped with easy Caramel Sauce.

The homemade Cinnamon Brown Sugar Ice Cream is the perfect 

topper but you could use vanilla.

Snickerdoodle Sundae 

with Cinnamon Brown Sugar Ice Cream

Cinnamon Brown Sugar Ice Cream

(Make this the day before and let ripen in

the freezer or early in the day so it can freeze

hard enough to scoop out.)

4 C. heavy cream

2 C. whole milk

1 1/2 C. brown sugar

4 tsp. cinnamon

1 T. vanilla

Place all of the ingredients in a large mixing bowl

and mix until the brown sugar is dissolved.

Place in your ice cream container and freeze 

according to the manufacturers directions.

If you have followed me for a while you know

I love the Cuisinart 2 Quart Ice Cream Freezer.

It makes enough for us and freezes it firmly.

If you are going to ripen it overnight,

place it in a chilled 2 quart container

and cover and put in the freezer.  If you

are going to serve it later that day you

can place the freezer container that you 

made it in directly into the freezer to ripen.

If there is one thing I hate, it is homemade ice

cream that melts into soup before you can eat

it so we always make it ahead, at least early

in the morning.

Caramel Sauce

(Make this ahead of time and reheat.)

2 C. brown sugar

1 C. butter

1 C. light Karo syrup

1 - 14 oz. can sweetened condensed milk

1 tsp. vanilla

Mix all ingredients except the vanilla

in a medium sized saucepan.

Bring to a boil and boil about 5 minutes

on medium, stirring the whole time.

Remove from heat and stir in the vanilla.

Let cool.  Store covered in the fridge.

This is the same recipe that I use for

my caramel apples and my caramels

for dipping only I cook it

longer for both of those.

Snickerdoodles

(A variation of Betty Crocker's Recipe.)

You want to have these hot out of the oven

as you assemble the sundaes.

1 C. butter, softened

1 1/2 C. sugar

2 eggs

2 3/4 C. flour

2 tsp. cream of tartar

1 tsp. soda

1/4 tsp. salt

1/4 C. sugar

2 tsp. ground cinnamon

Heat oven to 400

In a large mixer bowl cream together the

butter, sugar and eggs.  In another bowl mix the

flour, cream of tartar, soda and salt.  Stir the

two together to make the dough.

In a small bowl mix the sugar and cinnamon.

Roll the dough into 1 1/4 inch balls and roll

in the cinnamon sugar.  Place the balls on baking

sheets covered with parchment paper.  Bake 8 minutes

or until tops are dry.  You want them very wet inside

and they will continue to cook a little once you get

them out of the oven.

To assemble, place a hot Snickerdoodle on

your serving plate, scoop out a generous scoop

of the Cinnamon Brown Sugar Ice Cream and

garnish with whipped cream and additional

cinnamon sugar.  Drizzle the warm Caramel

Sauce on the top.

Enjoy!!!

Click here for printable recipe.

We love to make homemade ice cream

any time of year and this was one of

our favorites with the hot cookie and delicious

caramel.  You can always tell it is a hit

when nobody is talking!

Rolodoodle Pizzookies with Dulce de Leche Caramel Sauce

Desserts to share are a favorite here at

Purple Chocolat Home

and 

Pizzookies

(a cookie made in a skillet or small pan, served warm out of the oven)

are the perfect dessert to share.  

I received my pans as a gift but have seen them

in stores.  I found them on Amazon for you and you can purchase them here.

We love the texture and flavor of Snickerdoodles but

wanted to up the flavor, so I decided to add chopped

Mini Rolos, thus the name Rolodoodles.

I find the Mini Rolos at Wal Mart.  They are perfect for 

baking or snacking.

Rolodoodles

(This is a variation of Betty Crocker's Snickerdoodles.)

1 C. butter

1 1/2 C. sugar

2 eggs

2 3/4 C. flour

2 tsp. cream of tartar

1 tsp soda

1/4 tsp salt

3- 2.5 oz pkg. Mini Rolos, chopped

(you can substitute regular Rolos)

In large mixing bowl cream together the butter, sugar and eggs.

Blend in the flour, cream of tartar, soda and salt.  

Mix in the chopped Rolos.

Spread cookie dough in the bottom of Pizzookie pans

or small round tins, pressing down evenly.

Place pans on a large baking sheet and

bake Pizzookie pans at 350 for 20 minutes.

You want the dough just barely cooked, even a little

undercooked.

Remove from oven and top with 3 scoops of

ice cream, whipped cream and caramel sauce.

The Dulce de Leche Caramel Sauce is extra dark and rich.

It's rich flavor was perfect and is so quick to whip up.  It

beats anything in a jar.

Dulce de Leche Caramel Sauce

1/2 C. butter

1 C. brown sugar

1/2 C. light Karo Syrup

1-14 oz. can Dulce de Leche (La Lechera)

Melt the butter in a saucepan and stir in the remaining

ingredients.  Heat until melted and blended.  Serve warm

Serve them warm out of the oven with at least 3 or 4 spoons!

 The cookie is wet in the center and so ooey gooey good!